Quick Caribbean Chicken with Black Beans and Rice Recipe

Caribbean chicken and black beans and rice make a nice spicy dish that’s quick and easy. If you have a full time job and are attempting your major allergy-friendly cooking on the weekends, then this recipe is just the thing you need for a fast semi-homemade meal in no time at all. From start to finish you can have this one on the table in 30 minutes, thanks to Eden Organics two awesome gluten and corn-free prepared canned items: Caribbean Rice and Beans, and Diced Tomatoes. This dish is also naturally dairy, egg, and soy free. Traditionally a spicy dish, my three boys ate this tasty lunch in stride with a touch of added honey.

Ingredients for Caribbean Chicken with Black Beans and Rice:

olive oil

1/2 cup celery, diced

1/2 cup onions, diced (I like white onions, but any will do)

1 cup of loose lettuce leaf mix (chopped in a mini food processor)

3 cloves of fresh garlic, peeled and diced

1 can Eden Organic Caribbean Rice and Beans (found at my local grocer in the organic food section)

1 can Eden Organic Diced Tomatoes (also at my local grocer)

3-4 cups of diced and cooked chicken (TIP: I often grill larger quantities for dinner and then debone, dice, and freeze extra portions of cooked chicken to use in dishes like this one.)

Optional: 1/4 Cup honey (or to taste)

Directions for Caribbean Chicken with Black Beans and Rice:

Render the celery, onions, garlic, and lettuce mixture in a large pan with heated olive oil (or other oil). This should take about 15 minutes on medium high heat. Add the two cans (rice and beans) and (diced tomatoes). Add the chopped chicken (if it is frozen, first thaw). Stir. Reduce heat to a medium simmer (be sure it continues to cook on a low boil). This is a spicy dish, so if you are feeding little people you may want to add the honey for flavor. That’s all! Enjoy your semi homemade Caribbean black beans and rice recipe.